Instant Pot Kalua Pig Bowls
Ingredients
The pork
-
2
lb
boneless pork shoulder
-
2 ½
Tbsp
Kiawe smoked sea salt
-
8
large cloves
garlic
The cooking fat
The broth
-
1
cup
organic chicken stock
The vegetables
-
1
large head
cauliflower
-
1
bundle
Chinese long beans
-
½
pineapple
cubed
-
1
sliced
avocado
-
4
sliced
green onions
The toppings
-
⅓
cup
salted macadamia nuts
-
extra
Kiawe smoked sea salt for finishing
-
4
orchid flowers (optional)
Instructions
- Season the pork shoulder with Kiawe smoked sea salt and stuff with garlic cloves.
- Sear the pork in the Instant Pot on 'Sauté' mode for 5 minutes on each side.
- Deglaze the pot with chicken stock and place the pork on a trivet inside the pot.
- Cook on manual high pressure for 55 minutes and allow for natural release.
- Prepare cauliflower rice by cooking minced garlic in ghee, then adding riced cauliflower.
- Steam the long beans in the Instant Pot for 0 minutes after the pork is done.
- Shred the pork into chunks once it has rested.
- Assemble bowls with cauliflower rice, pork, pineapple, avocado, and long beans.
- Garnish with green onions, macadamia nuts, and additional salt.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
30g
Total carbohydrates
20g
Total protein
35g
Sodium
800mg
Cholesterol
100mg
You might also like